Posts Tagged ‘cheese board’

Quatre Tips for a Cheese Board

Monday, April 4th, 2016

When it comes to designing a cheese board 4 words should come to mind; tangy, creamy, funky and salty. This 4 categories will help you take your palette on a magical journey of cheese.

goat

Tangy

Think: goat cheese. Your first bite on a cheese board should be fresh. Ile de France Goat cheese is slightly salty, a bit tangy and above all – fresh tasting, with a rich texture.

chaumes

Creamy

Think: soft and supple. You could go with a classic Brie or Camembert here but why not change it up. Try Chaumes. Chaumes has a soft, springy but creamy texture. It is rich in fruity aromatics but has an hazelnut after taste.

etorki (1)

Funky

Think: something you haven’t tried before. We love Etorki. It is a sheep’s milk cheese from the French Basque region. Etorki has a smooth, velvety texture and rich, hazelnut, almost burnt caramel-like flavor. Its aroma is sweet and buttery, and the cheese is voluptuous on the tongue. It pairs very well with pickles, olives and cured meats.

blue

Salty

Think: blue cheese. Our Saint Agur is a perfectly sinful, blue cheese to add to your cheese board. It entices you with its naked butteriness and delicate sharpness. It is slightly less salty than other blues but has 60% buttercream making delectably sinful. Pair this blue and others with honey, fruits and nuts!